Simply Ming"Ginger & Cream"
Guest Chef: Jasper White. This week, Ming shows us that ginger and cream aren't just for dessert. Ming demonstrates how these two elements can be used in three savory "All-In-One" dishes. D

7:30 am

Ciao Italia"Neapolitan Rice Pie / Pastiera Napolitana"
When it comes to a classic Italian dessert, Pastiera (Rice Pie) tops the list. Every Italian has his or her favorite recipe, often from childhood, and so does Mary Ann, who teaches you how to make this classic recipe step by step, and by doing so, create a family tradition all your own. D

Baking with Julia
Chef Julia Child observes as pastry chef and owner of Seattle's Macrina Bakery Leslie Mackie bakes an assortment of tarts and pies. First, Leslie demonstrates how to make the classic pie dough that will form the base of these desserts; some of the dough is used raw, while other crusts are pre-baked in order to avoid a soggy crust. This dough can be frozen for up to a month. D

9:00 am

French Chef Classics"Quiche Lorraine"
Everybody's favorite French cheese pie. Illustrates: How to make a perfect pie dough, and pastry shell; how to make several types of quiches. D

9:30 am

Simply Ming"Spring Roll Wrappers and Pesto"
Guest Chef: Marc Forgione. Both the East and the West have versatile ingredients that really deserve to be given the opportunity to spread their wings. For example, spring roll wrappers can do much more than contain fillings and pesto rates more partners than pasta. D

10:00 am

Hubert Keller: Secrets of a Chef"Small Bites, Big Flavors"
Chef Keller recreates two of the most popular dishes from his Fleur restaurant in Las Vegas, including an innovative way of cooking steak on hot rocks. Crab & Avocado Sphere with Watermelon Gazpacho; Grilled Skirt Steak with Chimmichurri Sauce.G

10:30 am

Lidia's Italy In America"USA: Shrimp, Shrimp, and More Shrimp"
Lidia takes viewers on a journey to Italy to learn about pepperoncino, a quintessential ingredient in any Fra Diavolo dish. Tanya shows viewers that Italian Americans are internationally recognized for their great cuisine, which can be found everywhere from Sonoma, California to St. Louis, Missouri to Boston's North End. D

11:00 am

China from the Inside"Women of the Country"
China's urban young women have opportunities unimaginable to their mothers. Yet for millions in rural areas, change is slow. Part 2 of 4G

12:00 pm

Artifacts & Fiction: Workshop In American Literature"Workshop 2. Political History"
Speeches, protest posters, and cartoons capture the political views of various groups. Pairing the study of literature with close readings of appropriate political artifacts, this session demonstrates how to comprehend the place and time of a text. D

Teaching Channel Presents"Social Studies Essentials"
Social Studies Essentials: Watch students engage in rigorous lessons about socio-economics, community and history. We'll start in first grade and finish up in high school with some extraordinary teachers who provide their students with unforgettable experiences in order to learn complex concepts. D

3:00 pm

Restoration Stories
RESTORATION STORIES focuses on the animated and dedicated enthusiasts behind a variety of preservation, restoration and revival projects happening in the United States today. The one-hour program profiles the ordinary people who keep these remarkable and sometimes unlikely objects, ideas and traditions alive. RESTORATION STORIES, hosted by award-winning travel photographer Bob Krist, takes viewers beyond the boundaries of the traditional how-to program. D

4:00 pm

Athens: The Dawn of Democracy"Part 2"
Episode two explores Golden Age Athens at the dawn of democracy. Democracy unleashed and inspired new thinking that challenged older Athenian religion and society. The program uncovers brand new research showing how democracy fed new ideas and brought them into conflict with traditional beliefs. D

5:00 pm

Baking with Julia
This episode of BAKING WITH JULIA features Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery and Florida baker David Blom. Gail shows Julia and viewers how to create a " not your usual" lemon meringue pie-for-one, while David Blom makes cookies: delicately curved tuiles and tasty gingersnaps. D

5:30 pm

Christina Cooks"The Great Pie Makeover"
Keeping fit has become as American as apple pie. But keeping pie on your menu may keep you on the treadmill a little longer than you'd like. In this episode, we'll make some delicious pies that are healthy any way you slice 'em. D

Simply Ming"Ginger & Cream"
Guest Chef: Jasper White. This week, Ming shows us that ginger and cream aren't just for dessert. Ming demonstrates how these two elements can be used in three savory "All-In-One" dishes. D

7:30 pm

Ciao Italia"Neapolitan Rice Pie / Pastiera Napolitana"
When it comes to a classic Italian dessert, Pastiera (Rice Pie) tops the list. Every Italian has his or her favorite recipe, often from childhood, and so does Mary Ann, who teaches you how to make this classic recipe step by step, and by doing so, create a family tradition all your own. D

Baking with Julia
Chef Julia Child observes as pastry chef and owner of Seattle's Macrina Bakery Leslie Mackie bakes an assortment of tarts and pies. First, Leslie demonstrates how to make the classic pie dough that will form the base of these desserts; some of the dough is used raw, while other crusts are pre-baked in order to avoid a soggy crust. This dough can be frozen for up to a month. D

Simply Ming"Spring Roll Wrappers and Pesto"
Guest Chef: Marc Forgione. Both the East and the West have versatile ingredients that really deserve to be given the opportunity to spread their wings. For example, spring roll wrappers can do much more than contain fillings and pesto rates more partners than pasta. D

10:00 pm

Joanne Weir's Cooking Confidence"Fast Forward to Dinner"
With her student Bonnie, Joanne makes us quicker versions of the comfort foods she grew up with in New England, oven-roasted sausages, and a sauerkraut that is so fast she couldn't resist calling it lazy-girl sauerkraut. Recipes: Oven-Roasted Sausages with Riesling, Apples and Pears and Lazy-Girl Sauerkraut. Student: Bonnie Lin, Conference Interpreter. D

10:30 pm

Rick Steves' Europe"Siena and Assisi: Italy's Grand Hill Towns"
Rick tours the innovative medieval hospital in Siena and a bakery that makes panforte. He explores the Chianti region and spends a night at a farmhouse where he learns about the Slow Food Movement before following the footsteps of St. Francis of Assisi.G

11:00 pm

Death: A Personal Understanding"Child"
Children often understand that death is a changed state of being, but not how final it is. Between the ages of seven and ten, their questions about death become more frequent and complicated. In this program, we look at children. D

11:30 pm

Death: A Personal Understanding"Grief and Bereavement"
The effect of grief can last a lifetime as we try to find a balance between overcoming our loss and keeping the memory of the loved one alive. In this program, the question "How long does grief last?" guides conversations with two middle-aged sisters whose mother recently died; with members of a family in which the youngest son was murdered; with an adult orphaned as a child; and with a teenager who lost her mother, and may now lose her father and brother, to AIDS. D